Effects of wheat flour with different farinograph and pasting characteristics on the surface tackiness of frozen cooked noodles-Reference-Cited by-同舟云学术

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Effects of wheat flour with different farinograph and pasting characteristics on the surface tackiness of frozen cooked noodles

Published:2022-07-24 Issue:6 Volume:99 Page:1205-1217
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Zhang Ya‐Ru¹,Wang Yuan‐Hui¹²^ORCID,Shen Jin‐Qi¹,Guo Yu‐Ying¹,Fei Ying‐Xiang¹,Yu Xiao‐Yu¹,Zhang Guo‐Zhi¹^ORCID,Guo Wei‐Min³,Yan Mei‐Hui¹²

Affiliation:

1. College of Food Science and Engineering Henan University of Technology Zhengzhou Henan Province China

2. Henan Province Wheat‐Flour Staple Food Engineering Technology Research Centre Henan University of Technology Zhengzhou Henan Province China

3. Zhengzhou Tobacco Research Institute of CNTC Zhengzhou Henan Province China

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10583

Reference31 articles.

1. Form and functionality of starch

2. Frozen Convenience Noodles: Use of Ultrasound to Study the Influence of Preparation Methods on Their Rheological Parameters

3. Fate of Starch in Food Processing: From Raw Materials to Final Food Products

4. Physicochemical and structural properties of starch from young bamboo culm of Bambusa tuldoides

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1. Ultrasound-assisted process of dough for noodle production: Textural properties, moisture distribution, microstructure and cooking quality;Journal of Cereal Science;2024-09

2. Investigating potato flour processing methods and ratios for noodle production;Food Science & Nutrition;2024-03-05

3. The Potential of Wheat Biofortified with Sulfur and Nitrogen;Brazilian Archives of Biology and Technology;2024

4. Impact of pre-meal immersion on multi-scale structural changes and starch digestibility of cooked dried noodles;Food & Function;2024

5. Improving the surface tackiness of frozen cooked noodles by the addition of glutenin, gliadin, and gluten;LWT;2023-04

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